While she studied French patisserie at Le Cordon Bleu in Sydney, Orly participated in an independent study with the institute's Head Pastry Chef. Every week, he challenged her to create gluten free versions of some of the French pastries that she learned in class. Among her most successful trials were her gateau genoise (sponge cake), Opera cake, brioche rolls, and choux pastry (used for a variety of classic French pastries including profiteroles, cream puffs and ceremonial croquembouche). This project was Orly's spring board into her world of gluten free baking.
FRESH BAKED gluten free gooey cinnamon buns, buttery croissants, and hot soft pretzels are hard to come by in the gluten free fresh food market. Have you ever even heard of gluten-free chocolate babka? Orly the Baker's products are all about FRESHNESS and offering customers the pastries that they miss most.
Recipe yields 4x mini babka loaves (as illustrated in photo)
Recipe yields 4x mini babka loaves
1) Mix together and let sit for 5 minutes
110g Manhattan Blend
20g dry yeast
110g warm milk (105–115°)
2) Add to part 1 and mix together until fully incorporated
2 large eggs
3) Mix in a separate bowl and add to the wet mixture (Parts 1 &2)
2g baking powder
220g Manhattan Blend
4) Add 110g melted butter and mix all ingredients together until it forms a smooth shiny dough.
5) Refrigerate dough until it is firm (min 2 hours).
6) Prepare the filling:
Mix together a 3:1 ratio of sugar and cocoa powder and melt some butter
7) Divide the dough into equal sized 6 oz pieces. Using a rolling pin, roll the dough out into a thin layer, about 2cm thickness. Coat the surface of the flattened dough with melted butter or oil. Then, generously coat the surface with the cocoa/sugar mixture.
8) Roll the dough into a long cylinder, and then roll the cylinder inwards, into a snale shape (like a bun). Handle the dough carefully. Place the babka into a lightly sprayed mini aluminum casserole pan. Eggwash the top and coat the babka with crumb topping and chocolate chips. Let the babka trays sit in a warm area (80–100°) for 30-45 minutes or until doubles in size.
9) Top each babka with chocolate chips and extra cake crumbs if you have. Bake at 350 until the outside of the babkas are golden brown. The inside should be very moist. Finish with powdered sugar and melted chocolate drizzle.
Now you can enjoy Orly the Bakers's soft chewy bagels, fluffy chiabbata style rolls, and a variety of bread loaves with the texture and flavor that you thought you'd never experience again. Sink your teeth into a hardy sandwich or eat a celebratory meal with the traditional Jewish challah bread. All breads are non-dairy and nut-free.
Now you can enjoy a made to order gluten free layer cake for any special occasion. Dive into your choice of flavors and varieties including chocolate, vanilla, red velvet, lemon, peanut butter, coconut, and more. You won't want to share it with anyone else at your celebration (seriously)!
Chocolate Cake: Serves 8 - 10 people.
1 1/2 cups (195 grams) Blends by Orly Paris Blend
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter melted
1 cup (240 ml) warm water or coffee
1 teaspoon vanilla extract
6 ounces (170 grams) semi-sweet chocolate chips
3/4 cup (180 ml) heavy cream
1 tablespoon unsalted butter, room temperature
Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
In the bowl of a stand mixer with the paddle attachment or by hand, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water (or hot coffee) and vanilla extract. Mix all the ingredients together until well blended.
Pour and spread the batter into a well-greased 8 inch (20 cm) square pan or round springform pan.
Bake in preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Frosting: Place the chopped chocolate, cream, and butter in a heatproof bowl. Place over a saucepan of simmering water and melt until smooth. Remove from heat and let stand at room temperature until it is of pouring consistency. Then pour the frosting over the cooled cake. Let stand until frosting has thickened.
Orly the Baker was first introduced to French Macaroons when she moved to Paris in September 2010, before the macaroon fad hit the USA. Orly's bite sized almond cookies burst with interesting flavors and are small enough to be able to sample several different flavors at once- guilt free! She continues to showcase a variety of flavors, including lemon, lime, pistachio, mocha, coconut, hazelnut, and strawberry. Since French macaroons are naturally wheat free, she also makes them for Passover.
Orly the Baker has a range of quick-breads, brownies, doughnuts and her favorite Australian dessert- pavlova. They can easily be made dairy free and are perfectly suited with a cup of coffee or tea. Her PB brownies are especially in high demand among gluten and non-gluten free customers.
For any special occasion, Orly the Baker can cater to the more gourmet palate. During her training at Le Cordon Bleu, she mastered a variety of elegantly plated desserts, including creme brulee, souffles, and tiramisu.
Orly the Baker has fashionably created an eclectic variety of cupcakes. She loves baking cupcakes because of all of the creative and colorful versions that she can endlessly create. The cake embodies a moist texture and nutty flavor, and the frosting is so yummy that you might just want to lick it off and save the rest for later. The cupcakes can be made dairy/nut free on request to cater to anyone's sweet tooth. Orly's favorite flavors are chocolate peanut butter (anything with peanut butter in actuality), red velvet, and snickerdoodle.
Orly the Baker has created an extensive variety of delicious, moist, and wholesome muffins. Since muffins are her favorite baked good, you can be sure that she's put extra TLC into every unique recipe. Her favorite muffin is her signature sticky date banana muffin. Close runner ups are her tart blueberry muffins and her cinnamon infused coffee cake crumb muffins. She has created a variety of dairy-free and low fat muffins to suit every need.
1 cup (115 grams) walnuts, coarsely chopped
1 3/4 cups (230 grams) Sydney Blend
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup (113 grams) unsalted butter, softened
3 ripe large bananas, mashed well
1 teaspoon vanilla
Preheat oven to 350 degrees F. Line a 12 - 1/2 cup muffin pan with paper liners.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
In a medium-sized bowl combine the mashed bananas, eggs, butter, and vanilla. With a spatula, fold the wet ingredients (banana mixture) into the dry ingredients until combined and the batter is thick. Spoon or pipe the batter into the prepared muffin tins. Bake about 20 -25 minutes or until a toothpick inserted in the center comes out clean.
Orly the Baker's cookies and scones are among her most popular items because people swear that they taste identical to the real thing. When they are fresh out of the oven, the chocolate chunks and gooey center of the cookie just melt in your mouth. Get in line for her famous chocolate dipped lemon butter cookies!
Orly the Baker's Butter Cookies (sold at Chompies in AZ)
1 cup (226 grams) unsalted butter, softened
2/3 cup (135 grams) white sugar
1 large egg
1 teaspoon lemon zest (or lemon juice)
1 teaspoon vanilla extract
2 1/4 cups (295 grams) Blends by Orly London Blend
1/4 teaspoon salt
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Beat in the egg, zest, and vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet creamed mixture and beat until incorporated.
Fill a piping bag with dough. Using the piping bag and star tube piping tip, pipe out various shapes of cookies, including starts, horseshoes, shells, snails, etc.
Preheat oven to 350 degrees F (177 degrees C).Place oven rack in the center of the oven. Line a baking sheet with parchment paper.
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. If you like, make an egg wash by beating one egg white with 1 teaspoon water. Brush cookies with the egg wash and sprinkle with chopped nuts, rock sugar or colored sugar. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. You can also dip the cookies in melted chocolate and roll in sprinkles.
The French call it a tarte, the Americans call it a pie- whatever you call it, the pie/tarte is a very popular international dessert. Orly the Baker has created a gluten free crust that perfectly suits any filling. Her favorites are apple tarte and derby pie, but she has been lauded for her dark chocolate frangipane tarte- oolala!
1 1/4 cups (175 grams) Blends by Orly Sydney Blend
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into chunks
1/8 cup (40ml) ice water
1 cup (210 grams) dark brown sugar
2/3 cup (160 ml) dark corn syrup
1 tablespoon rum or bourbon (optional)
4 tablespoons (56 grams) unsalted butter
3 large eggs
1/4 cup (60 ml) cream
1/4 teaspoon salt
2 cups (200 grams) pecans, coarsely chopped
Orly's pizza crust is balanced with a light fluffy consistency and just the right amount of chewiness. The thin and crispy edges will make you feel like you're eating a New York style pizza pie. Orly's favorite is a classic pizza margarita with added fresh garlic, but you can dress it up however suits your taste!